1. Place the water or stock in a large, heavy-based saucepan and add the onion. Cook over a low heat for 15-20 minutes, until softened, Add the garlic, ginger, cumin seeds, curry powder, green chillies and minced beef and stir and cover over a high heat for 4-5 minutes.

2. Stir in the tomatoes, mushrooms and carrots and bring to the boil. Season well, cover and reduce the heat to low. Cook for 1-1 and half hours, stirring often, or until the mince is tender and the sauce has thickened. Ten minutes before the end of cooking time, add the sugar snap pears. Remove from the heat and stir in the chopped coriander.

3. While the mince is cooking, make the rice by placing all the ingredients in a medium-sized saucepan and bring to the boil. Season well, cover tightly and reduce the heat to low. Cook for 12-15 minutes then remove from the heat and allow to sit, undisturbed, for 10-12 minutes.

4. Fluff up the grains of rice with a fork and serve immediately with the kheema curry.

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